To make almond milk, simmer milk and roasted almonds for about ten minutes, pass through a fine sieve and refrigerate.
Combine almond milk, cream, vanilla beans and sugar. Bring to the boil and add the softened gelatine. Pass through a fine sieve.
Lightly grease the dariole moulds with almond oil and pour in the prepared mixture and refrigerate.
To serve, drizzle the assorted coulis onto a deep dished plate, arrange the fruits and de-mould the Pannacotta onto the centre of the plate. Garnish with an almond biscuit and dust with icing sugar.
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